Savory Spinach Tart

I slid the tart pan out of the oven one Sunday morning and the whole kitchen smelled like butter and cheese and something green and hopeful. My neighbor leaned over the fence later and asked what I'd been baking. When I told her it was spinach, she didn't believe me until I brought her a wedge still warm from the pan.

I made this the first time my sister visited after her baby was born. She sat at the table in her pajamas while I pulled it from the oven, and we ate half the tart between us before anyone else woke up. She said it tasted like something you'd order at a cafe but without the guilt of spending money you didn't have.

Ingredients

• Shortcrust pastry: The ready-rolled kind saves you time and keeps the texture light and crisp, just press it into the pan and you're halfway done.
• Fresh spinach: It wilts down to almost nothing in the pan, so don't be alarmed by the heap you start with, frozen works fine if you squeeze out every drop of water.
• Onion and garlic: These two bring sweetness and warmth to the filling, cooking them low and slow makes all the difference.
• Eggs: They hold everything together and give the tart its custardy center, use large ones so the texture sets properly.
• Crème fraîche or heavy cream: This makes the filling rich and silky, crème fraîche adds a subtle tang that balances the cheese.
• Feta cheese: Crumbled feta scatters little pockets of salty brightness throughout each bite.
• Gruyère or Swiss cheese: It melts beautifully and forms a golden crust on top, cheddar works too if that's what you have.
• Nutmeg: Just a whisper of it makes the whole filling taste warmer and more interesting.
• Salt and pepper: Taste the filling before you pour it in, spinach can be bland without enough seasoning.

Instructions

Prepare the pastry shell:

Preheat your oven to 180°C and line the tart pan with pastry, trimming the edges so they sit flush with the rim. Prick the base all over with a fork to stop it puffing up, then chill it for 10 minutes while you make the filling.

Cook the aromatics:

Heat olive oil in a skillet over medium heat and add the onion, stirring now and then until it softens and turns translucent. Toss in the garlic and let it sizzle for a minute until the kitchen smells sweet and savory.

Wilt the spinach:

Add the spinach to the pan and stir until it collapses into a dark tangle, then keep cooking until any liquid evaporates completely. Let it cool a bit so it doesn't scramble the eggs later.

Mix the filling:

Whisk together the eggs, crème fraîche, nutmeg, salt, and pepper in a large bowl until smooth. Stir in the cooled spinach, crumbled feta, and half the Gruyère so everything is evenly distributed.

Assemble and bake:

Pour the filling into the chilled pastry shell and scatter the remaining Gruyère over the top. Slide it into the oven and bake for 35 to 40 minutes until the center barely jiggles and the top is golden and proud.

Cool and serve:

Let the tart rest for 10 minutes before you slice it, this helps the filling firm up and makes cleaner wedges. Serve it warm or let it cool to room temperature, it's lovely either way.

Save

The first time I brought this to a potluck, someone asked if I'd ordered it from a bakery. I laughed and said no, just my oven and a little bit of patience. That night it became the dish I made when I wanted to feel capable.

How to Store and Reheat

Wrap leftover slices in foil and keep them in the fridge for up to three days. When you want to eat one, warm it in a low oven for 10 minutes or just eat it cold straight from the container, both ways are perfectly good.

Variations Worth Trying

I've stirred in sautéed mushrooms when I had them, and once I added a handful of sun-dried tomatoes that turned the whole thing a little more summery. You could swap the Gruyère for sharp cheddar or even goat cheese if you want something tangier and softer.

What to Serve Alongside

A simple green salad with lemon vinaigrette is all you really need, the brightness cuts through the richness of the tart. I've also set out roasted cherry tomatoes or a bowl of mixed olives when I wanted the table to look a little more abundant.

• Pour a crisp Sauvignon Blanc or a light Pinot Grigio if you're drinking wine.
• A pot of hot tea works beautifully for brunch, especially something herbal like mint or chamomile.
• Leftover tart makes an excellent packed lunch with a piece of fruit and some crackers.

Save

This tart has become the thing I make when I want to feed people something that feels special without spending the whole day in the kitchen. It never fails to make the table feel warmer.

Recipe FAQ

→ How do I prevent the pastry from becoming soggy?

Chill the pastry after lining the tart pan and prick the base with a fork before baking. Blind baking briefly can also help keep it crisp.

→ Can I use frozen spinach instead of fresh?

Yes, thaw and thoroughly drain frozen spinach to remove excess moisture before adding to the filling.

→ What cheeses work best for this tart?

Feta and Gruyère provide a creamy, tangy flavor, but cheddar or Emmental are good alternatives as well.

→ How long should the tart cool before serving?

Allow it to cool for about 10 minutes after baking to help the filling set and make slicing easier.

→ Can I add extra ingredients for flavor?

Yes, adding sautéed mushrooms or sun-dried tomatoes can enhance the flavor profile of the tart.